Nachos Doritos Style (Spinach & Semolina)

Step 1: Prepare the Spinach

Wash 400 gm of spinach thoroughly. Roughly chop the spinach, keeping the stems intact as it will be blended later.

Step 2: Boil Spinach

Heat water in a pan. Add 1/2 tsp salt and 1 tsp sugar to the boiling water. Once the water boils, add the chopped spinach and blanch for 2 minutes or until it comes to a boil. Immediately transfer the blanched spinach to cold water to stop the cooking process and preserve its vibrant green color.

Step 3: Make Spinach Paste

Once the spinach has cooled, transfer it to a mixer grinder. Blend it into a smooth paste without adding any water.

Step 4: Grind Semolina

Take 2 cups of semolina (suji) and transfer it to a mixer grinder. Grind the semolina into a fine powder, as fine as possible.

Step 5: Prepare the Dough Base

Transfer the ground semolina to a large plate or bowl. Add salt to taste and 1/4 cup of oil. Mix well with your hands until the mixture is crumbly and resembles breadcrumbs.

Step 6: Knead the Dough

Add the spinach paste to the semolina mixture. Knead everything together to form a medium-hard dough. Ensure the dough is not too hard or too wet. Cover the dough and let it rest for 10-15 minutes.

Step 7: Prepare the Masala

While the dough rests, prepare the seasoning masala. In a mixer grinder, combine 3 packets of Maggi masala, 1 tsp sugar, 1 tbsp Kashmiri red chili powder, 1 tbsp dry mango powder (amchur), 1 tbsp chaat masala, and salt to taste. Grind all ingredients into a fine powder.

Step 8: Roll and Cut Nachos

After the dough has rested, divide it into large balls, slightly bigger than a regular roti dough ball. Roll out each dough ball as thinly and as large as possible. Place the rolled dough on a flat surface or plate and cut it into strips, then cut diagonally to form triangle shapes, similar to Doritos.

Step 9: Fry the Nachos

Heat oil for deep frying until it is very hot. Add the cut nachos to the hot oil. Immediately reduce the flame to slow to medium. Fry the nachos, stirring occasionally, until they are golden brown, puffed, and crispy. Do not fry on high heat, as they will not become crispy.

Step 10: Season and Serve

Once fried, immediately transfer the hot nachos to a bowl. Sprinkle about 2 tablespoons of the prepared masala over the hot nachos. Toss well to ensure the masala coats all the nachos evenly. Repeat the frying and seasoning process for the remaining batches. Serve hot and enjoy your homemade Doritos-style nachos!

• Boil spinach with a pinch of salt and sugar to retain its vibrant green color.

• Grind semolina finely for a smoother dough and crispier nachos.

• Fry nachos on slow to medium heat to ensure they cook through and become crispy.

• Add the masala immediately after frying while the nachos are still hot for better adherence.

• For a healthier option, bake or air-fry the nachos instead of deep-frying.

• Experiment with different spice blends for the masala to create unique flavors.

• Cut the dough into various shapes (squares, strips) if desired.